Chocolate Olive Oil Bundt Cake with Coffee and Oats

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Sarah Kieffer

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Ingredients

3 ounces bittersweet chocolate, chopped fine
3/4 cup [2 1/4 ounces] Dutch-processed cocoa powder
1 cup very hot brewed coffee, plus 1/4 cup brewed coffee
1 1/4 cup flour
1/2 cup oat flour
1 teaspoon baking soda
1 teaspoon salt
2 cups packed [14 ounces] brown sugar
1/2 cup good olive oil
2 large eggs, room temperature
1 tablespoon vanilla extract
4-8 ounces bittersweet chocolate, chopped
1/3 cup rolled oats, lightly toasted

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Preparation

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Step 1

Adjust an oven rack to the lower middle position and heat oven to 350 degrees. Grease a 12 cup Bundt pan.

Step 2

Combine chocolate and cocoa in a medium bowl. Add the hot coffee, cover, and let sit for 5 minutes to melt the chocolate. Whisk the chocolate mixture until smooth, then set aside to cool slightly, about 2 minutes. In a separate bowl, whisk flour, oat flour, baking soda and salt together.

Step 3

Process the melted chocolate mixture, sugar, olive oil, eggs and vanilla together in food processor until combined, about 1 minute. Pour the mixture into a large bowl.

Step 4

Sift one-third of the flour mixture over the batter and whisk until just a few streaks of flour remain. Repeat twice more with the remaining flour mixture, then continue to whisk the batter until most the lumps are gone. Gently stir in the chopped chocolate.

Step 5

Scrape the batter into the prepared pan and smooth the top. Gently tap the pan on the counter to settle the batter. Bake the cake until a toothpick inserted into the center comes out with a few moist crumbs attached, 45-60 minutes, rotating the pan halfway through baking.

Step 6

Let the cake cool in the pan for 10 minutes, then flip it out onto a wire rack. Brush the outside of the cake with the remaining 1/4 cup hot coffee, and sprinkle the top with toasted rolled oats. Let cake cool completely, about two hours, before slicing. Cake keeps well for several days at room temperature, covered.

Chef’s notes

The base of this cake is taken from a recipe from America’s Test Kitchen’s Healthy Family Cookbook. I’ve made several changes – oat flour, hot coffee, chopped chocolate and olive oil. I made this cake with 4 ounces chopped chocolate added at the end, but always wish I would have added more – I think it would be safe to bump it up to 8 ounces if you want some extra chocolate flavor. I toasted the oats in a small skillet until they were lightly browned and fragrant.

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Chocolate Olive Oil Bundt Cake with Coffee and Oats

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More recipes by Sarah Kieffer